Praline Pecan Scones

These Southern-inspired flaky pecan scones feature a crunchy, caramelized, sweet praline filling distributed throughout the buttery dough. They were a top seller at my bakery and usually flew off the shelves long before the late-risers arrived for breakfast!

Prep Time 25

Cook Time 20

Servings scones

Calories 470 kcal

5 from 34 votes

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Equipment

1 dough blender (optional, see post above for alternatives)
1 pastry brush
1 Bench scraper (optional, for gathering dough on your work surface)

Ingredients

Pralines

2 cups light brown sugar, lightly packed
¼ cup whole milk
3 tablespoon unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1½ cups chopped pecans

Scone Dough

4 cups all-purpose flour
½ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 ounces cold unsalted butter, cubed
1¼ cups cold buttermilk (plus more, if needed)
1 large egg mixed with 2 tablespoon whole milk (egg wash)

Instructions

Praline Pecans

Line a large baking sheet with parchment paper. In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt. Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves.
Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally.
Drop the mixture by heaping tablespoonfuls onto lined baking sheets; allow to cool completely. When the pralines have hardened, break into small chunks or roughly chop.

Scones

Preheat the oven to 375F degrees. Place oven racks in the upper and lower thirds positions. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Scatter the cold butter pieces over the flour mixture.
Using your pastry cutter / dough blender, cut into the flour mixture using downward turning motions, until the butter pieces are the size of peas.
Stir in the chopped praline pieces.
Add 1 cup (250 mL) ofthe buttermilk, mixing until just combined. Add more buttermilk, if necessary, 1 tablespoon (15 mL) at a time, until the dough starts to come together in large clumps.
Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together. Divide the dough in half and pat it into two rounds, about 1-inch thick. Using a sharp knife, cut each round into 8 wedges and place the wedges on a prepared baking sheet. These are LARGE scones. Feel free to cut the rounds into 12 wedges for smaller scones.
Brush the tops of the scones with the egg wash. Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean. Allow the scones to cool 10 minutes and then serve warm or room temperature.

Notes

Make Ahead

The scone dough can be prepared 1 day in advance and refrigerated, tightly wrapped in plastic wrap. You can also pre-cut the scone wedges and freeze them in an airtight container for up to 1 month. Thaw in the refrigerator overnight and bake as directed. Fully baked scones can also be frozen, tightly wrapped, for up to one month. Thaw at room temperature and reheat in a 300 F oven for 10-15 minutes.

Nutrition

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